Hommel is a Belgian term for Humulus, the hops plant.
ALL-GRAIN RECIPE
Original Gravity: 1.052
Final Gravity: 1.009
IBUs: 26
ABV: 5.9%
MALT/GRAIN BILL
8.6 lb (3.9 kg) 2-row malt
0.6 lb (272 g) Belgian abbey
0.5 lb (226 g) Belgian biscuit
0.3 lb (136 g) Carafoam
HOPS SCHEDULE
0.40 oz (11.3 g) Warrior at 60 minutes
0.15 oz (4.3 g) Chinook at 15 minutes
0.15 oz (4.3 g) Columbus at 15 minutes
0.30 oz (8.5 g) Columbus at 0 minutes
0.30 oz (8.5 g) Chinook at 0 minutes
0.60 oz (17 g) Columbus at dry hop
0.60 oz (17 g) Mt. Hood at dry hop
0.60 oz (17 g) Cascade at dry hop
DIRECTIONS
Mash at 152°F (67°C) for 35 minutes. Boil for 60 minutes.
YEAST
Wyeast 3724 (Belgian Saison) or White Labs WLP565
BREWER’S NOTES
Ferment at 77°F (25°C) for at least 13 days, and keep that temperature up any way you can (brew belts work great, or see “Heat Up Your Fermentation” in Paul Zocco's Biere de Quattro Recipe for instructions for a simple hot fermentation box). Rack off of yeast on day 7 and dry hop. Rack and bottle condition on day 13 if the final gravity has reached 1.010 or below.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72% brewhouse efficiency.